Caramel Turtle Brownies
2 packages (14 ounce size) (Kraft) caramels - unwrapped
1 12-ounce can evaporated milk
1/2 cup pecans - toasted and chopped
3/4 cup unsalted butter
4 ounces semi sweet chocolate - coarsely chopped
2 cups light brown sugar - packed
1 teaspoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For caramel layer, melt caramels and evaporated milk together over low heat,
stirring often (5 to 8 minutes). Remove from heat, but keep warm.
Preheat oven to 350 F.
Line a 9 by 13 inch pan with buttered parchment paper. Leave a overlap of 2
inches or so. If you do not have parchment paper, use foil.
For batter, melt butter in a medium saucepan. Remove from heat and stir in
chocolate to melt and whisk until smooth. Cool mixture then whisk in brown
sugar, eggs, and vanilla. Stir in flour, baking powder and salt.
Spread half of batter in prepared pan. Bake for 12 to 15 minutes. With a metal
spatula that has been sprayed with non-stick cooking spray, spread the caramel
filling over the baked brownie layer. Sprinkle pecans over this. Spread
remaining brownie layer on top. Bake for another 12 to 15 minutes (until top is
Cool well then lift entire cake from pan using parchment paper or foil overlap
to transport. Chill well (30 to 45 minutes) before cutting into squares or bars.